This black-eyed peas and curried butternut squash salad is a wholesome dish that brings together caramelized squash, protein-rich legumes, and crunchy veggies all tossed in a simple lemon dressing. It's filling enough to be a meal in itself.
This is a great way to use seasonal produce and turn everyday ingredients into a hearty salad you can serve warm or cold. It's naturally vegan and gluten-free, and makes a lovely light lunch or a side dish to pair with soup or toast.
From Leftovers to a Flavorful Salad
This Curried Butternut Squash & Black-Eyed Pea Salad came together when I had leftover Indian-spiced roasted butternut squash and a batch of cooked black-eyed peas. I quickly tossed it with crunchy veggies and lemon juice, and it turned into a flavorful, filling dish.
The sweet squash, creamy black-eyed peas, and fresh veggies come together beautifully in this simple salad, making it ideal for a busy day's lunch or dinner. If you liked my Black-Eyed Peas Salad, you'll love this twist. And explore my no lettuce salad recipes collection for more filling salad options.
Happy Cooking!
-Sravanthi
Detailed Steps
We'll roast the squash first, then mix everything in the same bowl, so less cleanup.
Step 1: Preheat the oven to 400°F (200°C). To the baking tray, add chopped butternut squash, curry powder, oil, and salt. Mix them well.
Step 2: Spread in a single layer and roast for 25-35 minutes, flipping the pan halfway through. Let the squash cool down to room temperature.
Step 3: To the cooled squash, add black-eyed peas, chopped cucumber, sliced onions, cilantro, and drizzle with lemon juice.
Step 4: Mix everything well, adjusting the salt and seasonings as needed. Serve it warm.
Tried this Curried Butternut Squash & Black-Eyed Peas Salad? I'd love to know how it turned out for you. Drop a comment and let me know your favorite way to serve it! If you enjoy hearty, wholesome salads like this, you might also like my Chickpea Black Beans Salad and Millet Salad for more plant-powered salad ideas.
Recipe
Black-Eyed Peas and Curried Butternut Squash Salad
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Ingredients
- 1 butternut squash medium sized
- 1 teaspoon curry powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1.5 cups black eyed peas cooked
- ¼ cup onion sliced
- ½ cup cucumber chopped
- ¼ cup cilantro chopped
- 1 teaspoon lemon juice
- 1 jalapeno optional, for spiciness
Instructions
Roast the Butternut Squash
- Prep the oven - Preheat to 400°F (200°C). Line a baking tray with parchment.
- Season - Toss cubed squash with oil, curry powder, and salt.1 butternut squash, 1 teaspoon curry powder, 1 tablespoon olive oil, 1 teaspoon salt
- Roast - Spread in a single layer and roast for 25-35 minutes, flipping halfway.
- Cool - Let the squash cool to room temperature before using.
Assemble the Salad
- To the baking tray, add cooked black-eyed peas, onion, cucumber, cilantro, and jalapeño to the baked butternut squash.1.5 cups black eyed peas, ¼ cup onion, ½ cup cucumber, ¼ cup cilantro, 1 jalapeno
- Drizzle lemon juice.1 teaspoon lemon juice
- Toss gently to combine. Adjust salt and lemon to taste. Serve fresh.
Notes
Tested Tips from My Kitchen
- Let the squash cool completely before tossing it, which helps keep the salad crisp.
- You can prep the squash and beans the day before. Store separately and assemble when ready to eat. I cooked soaked black-eyed peas using an Instant Pot and used them in this salad.
- Adjust the spice: add more curry powder or skip jalapeños for a milder version. Instead of curry powder, you can use Indian spices, as in my Indian roasted butternut squash recipe.
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